Salmon pollitchattu

This parcel of fish coated in a tangy marinade of tamarind, shallots and tomatoes hails from Kerala and it is one of best ways to eat salmon I know of. Banana leaves can be found in freezers in Asian supermarkets, or else foil works just as well. [This recipe was originally written for Borough Market’s Market Life Magazine http://boroughmarket.org.uk/recipes/salmon-pollichattu]

Serves 4 – 6

1 packet of frozen banana leaves

Kitchen string

3 tbsp coconut oil

20 curry leaves

6 big banana shallots, thinly sliced

5 cloves of garlic, crushed

3cm ginger, peeled and grated

4 green finger chillies, finely chopped (3 if you’d prefer less heat)

400 juicy vine tomatoes, chopped

2 tsp tamarind paste

½ tsp turmeric

¾ tsp salt

6 salmon fillets, skinned

Defrost the banana leaves and rub them down with a clean wet cloth. Soak the string in water until needed.

Heat the coconut oil in a large lidded frying pan over a medium heat and when hot add the curry leaves. Leave them to crisp for 1 min then add the shallots. Cook for around 10 mins until browning and golden, then add the garlic, ginger and chillies.

Cook for 3 mins until the raw smell disappears then add the tomatoes, tamarind, turmeric and salt and cook until the tomatoes soften and become a little jammy. Take off the heat.

Lay the banana leaf down and a fillet of salmon on top. Place 2 tbsp of the marinade on the salmon and wrap the banana leaf around it like a present, then secure with string.

To cook, heat up a grill pan or a barbecue until hot and grill for 4 mins on each side for a thin fillet (up to 2cm) and 5 mins on each side for a thicker one (up to 3cm).

ALTERNATIVE: If you’re not able to find frozen banana leaves, foil works just as well.